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Author Notes:Years ago a friend and neighbor gifted me a wonderful apricot fruit cake chock full of pecans and laced with orange liqueur. I never obtained the recipe and have lost touch with my friend and so I set out to make a bread similar to her cake. This one is not too sweet and is rather dense but is reminiscent of hers..... —inpatskitchen

Makes: three small loaves

15
ounces dried apricots, diced

2
cups coarsely chopped pecans

2
cups plus 2 teaspoons all purpose flour

2
teaspoons baking powder

1
teaspoon salt

1
cup softened butter

1
cup granulated sugar

1/4
cup light brown sugar

5
eggs

1
tablespoon plus 1 tsp vanilla extract

1/3
cup Triple Sec

1
large orange, zested and juiced

1/2
cup orange marmalade

Pre heat your oven to 325F. Toss the diced apricots and chopped nuts with the 2 teaspoons of flour and set aside.

Whisk the 2 cups of flour, the baking powder and salt together in a small mixing bowl.

In a large mixing bowl beat the butter and two sugars together until light and fluffy. Beat in the eggs, one at a time and then while still mixing, add the vanilla, Triple Sec, orange zest and orange juice. I use an electric hand mixer for this.

Add the flour mixture a little at a time, while still using the electric mixer. Scrape down the sides of the bowl and give everything one last stir. Stir in the apricot and nut mixture.

Oil three 4x8 inch loaf pans and divide the mixture between them. Bake for 1 hour and 10 minutes and then check for doneness. The loaves may need up to 10 minutes longer, depending on your oven. Remove from the oven and cool.

Once the loaves are cooled, heat the marmalade in a small sauce pan or in the microwave until liquified. Pass through a fine mesh strainer. Brush the tops of the loaves with the strained marmalade.